During November, National Peanut Butter lover's month, you can enjoy the creamy goodness atQuattro
Gastronomia Italiana. Twin chefs Nicola and Fabrizio Carro bring lots of Northern Italian dishes to their menu and with their pastry chef, Antonio Bachour, have loaded a traditional panna cotta with lots of peanut butter flavor. We're glad they decided to make Miami Beach their home....
Quattro's peanut butter panna cotta
makes 12 servings
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
3 cups heavy cream
8 oz. peanut butter
1/2 cup sugar
1 vanilla bean
4 gelatin sheets (silver)
Bring cream, vanilla bean, peanut butter and sugar to a boil. Put the gelatin over ice water and let stand for 5 minutes to soften the gelatin. Remove the cream mixture from the heat and add the gelatin; let cool slightly. Pour the cream mixture into ramekins, dividing equally. Cover and refrigerate; chill until set.
Suggest serving a ramekin with caramelized bananas and chocolate crema on the side.